FoodNuts!

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I was never a fan of macaroni and cheese, because the boxed stuff was sooo blah! But, then I decided to try making it homemade. Yes, I’m 29 years old, and had never eaten homemade mac and cheese. So like any good foodie, I searched the Food Network’s Web site, and finally settled on Em’s Mac n’ Cheese by Emeril Lagasse.

Oh.My.God. So good! And, a BIG hit with friends and family!

To be fair, I don’t follow the directions exactly, and use an entire package of cheddar and don’t use the Essence part of the recipe. Instead I add a little garlic salt and a lot of cracked pepper — both in the cheese mix and on top before I add bread crumbs. I also use 1 percent milk and add an extra tablespoon of flour while I’m whisking.

I’ve made this several times and its always been a hit. I prefer to use Kraft Natural Cheese, Sharp Cheddar. (I’ve tried it with other cheeses and it hasn’t come as good.)

Here are some photos from the process. It’s a great, quick and homemade meatless meal. I served it with Frontera Chardonnay.

Here are some shots of the process — you will see where they correspond with the recipe. It’s fun to make with a bunch of friends, too.

Click here for the recipe! And please share your favorite macaroni and cheese recipes below! I’d love to try them out.

Here is the buttered pan.

The mix of the butter and flour.

Mix in the milk.

All set for the oven!

Finished! So Yummy!

And, always remember to have some Fun.Friends.Adventure. in your life!

Cheers,

Michelle

A New Jersey restaurant has a new burger on their menu that hopefully will not attract any criminals — The Murder Burger.

[Insert your own  "Sopranos" joke here]

The burger is topped with pepper-jack cheese, sauteed onions, jalapenos, lettuce, tomato, pickles, ketchup and Thousand Island dressing before it is slapped on a roll. Then it’s dipped in Harp-beer batter and deep fried.

According to menu, it’s a “burger to die for.”

I’m a vegetarian, so I didn’t get to try it, but thought the name was fun.

You can find the burger at either of The Shannon Rose locations in New Jersey.

Enjoy!

And remember to always have some Fun, Friends and Adventure in your life!

Michelle

On a recent visit to New Orleans, everyone told my friend and I we HAD to visit Cafe DuMonde for their famous coffee and beignets.

They were correct.

The beignets – basically fried dough – were excellent with warm powdered sugar on them, but for me, their coffee stole the show! It was sooooo good.

I think what makes it different from your regular coffee is that it has chicory in it.  It adds a bold, but distinct taste. We liked it so much, my friend and I each brought a can home with us!

The cafe has an indoor and outdoor area, and they are ALWAYS packed! They even have a take out line, which also had a pretty long wait.

The inside has an antique feel and is like you stepped back in time.

If you are in New Orleans you have to check the place out. It’s a city staple that has been there for years. It’s such a great city to go with friends for some fun and adventure!

Enjoy! And, travel often!

Michelle

There are certain comfort foods that you just crave sometimes. One of mine is a twist between a traditional Italian dish my mom made and my dad’s love of seafood.

My mom used to make spaghetti with garlic and oil. It was a lot of carbs.  So I’m not sure when, but my dad and I started topping the pasta with scallops. My mom didn’t like seafood, so it was a meal we could all make and then mix up to fit our individual tastes. Sometimes I also add broccoli to it.

And, now it really makes a great dish for when my Dad’s at my house  — like tonight.  I make the oil sauce and scallops separately, and then divide it evenly over regular thin spaghetti for my dad and whole wheat thin spaghetti for me.

It’s a pretty easy recipe that can be modified depending on how much pasta you are making. I do the sauce for a half pound of spaghetti and then make 1/4 pound regular and 1/4 pound whole wheat.

Take 1/3 cup olive oil and heat it in a pan. Then add one head of garlic that has been minced. Let cook for about two minutes on medium heat. Add one chopped tomato, 1/2 a teaspoon salt, 1/4 teaspoon basil and 1/8 crushed hot pepper flakes and cook on low heat for about 10 minutes.

Meanwhile, take several tablespoons of Smart Balance, about a tablespoon of olive oil, a head of chopped garlic, about 6 ounces of white zinfandel and several splashes of lemon juice.

Heat over medium heat until the Smart Balance is melted and add one pound scallops. Cook about 10 minutes.

While that is all cooking, I throw in a 1/4 pound each of regular spaghetti and whole wheat in separate pots of boiling water. Once the pasta is drained and back in the pot, I split the oil and garlic mixture into both pots of the thin spaghetti. Mix really, really well.

Put the pasta on the plates and using a slotted spoon divide up the scallops placing them on top of the pasta.

I paired the dish with a chardonnay from the Saratoga Winery and my cheese breadsticks.

My dad likes to add a little salt to taste, but that’s really a personal preference.

Enjoy!!!!

Michelle